Makes 6 servings
INGREDIENTS
1 tablespoon olive oil
1 pound ground Italian sausage
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon (or more) red pepper flakes
2 tablespoons butter
1 medium to large onion finely diced
1 tablespoon minced garlic
2 tablespoons flour
1 tablespoon tomato paste
7.5 cups chicken broth
2 cups of some shape of mini pasta
1.5 cups heavy cream
2 cups of spinach, lightly chopped
1/2 cup sun-dried tomatoes drained of oil and finely chopped
1/2 cup finely grated Parmesan cheese
INSTRUCTIONS
1. In a large pot over high heat, add olive oil. Once hot, add sausage, salt, and pepper. Brown crushing into small pieces until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot.
2. Reduce heat to medium. Add butter and onions. Saute until tender, about 8 minutes. Sprinkle flour on tap and mix. Add tomato paste, garlic, and pepper flakes and stir until combined.
3. Gradually add 1 cup of broth, whisk until combined and thick. Add the remaining broth slowly, whisking and scaping the bottom of the pan.
4. Bring to a boil and add pasta. Stir and cook according to the package instructions, minus one minute, Keep covered and turn heat down a bit once boiling and stir occasionally to prevent sticking/clumping.
5. Reduce heat to low. Add cream, spinach, and sun-dried tomatoes. Stir well. Add Parmesan gradually, a few tablespoons at a time to avoid clumping. Stir well until melted. Add the sausage back to the broth and stir. Season with salt and pepper. Can add more broth if it's too thick.
